Ingredients

• 1/2 cup - channa dal
• 1/2 cup - toor dal
• 1/2 tsp - fennel seeds
• 5 - red chilli
• 1 cup - finely grated beetroot
• 2 - finely chopped onion
• 1/4 tsp - asafoetida
• Salt to taste
• Few curry leaves
• Oil for Deep frying

How to Make Beet root Vadai

• Soak both the dals for 2 hours along with red chilli.
• Grind along with fennel seeds, curry leaves and asafoetida.
• Do not add water while grinding the dals. Just sprinkle a tsp of water if needed.
• Grind this into a coarse paste.
• Mix well, add the grated beetroot, chopped onions and salt just before making vadais.
• Heat oil in a kadai and maintain uniform temperature in medium flame.
• Flatten a small portion of the vada batter and carefully drop in oil.
• Drain in a kitchen towel.
• Recipe courtesy: Jeyashri's Kitchen